Exploring the Basic of Chinese Cooking

The students of Triatmajaya Tourism College (STIPAR) explored the basic of Chinese cooking. The activity held in the series of college anniversary under the Triatma Surya Jaya Foundation was participated by dozens of students of Diploma III majoring in the Food & Beverage of Semester III and V. In the exploration, they were trained by two instructors specially brought in from China. They were Chef Li and Chef Wan posing two well-known chefs in Shenzhen City who are now still working at Laurel Restaurant. “This event poses a collaboration of the STIPAR with Hakka Society in China,” said Chairman of the STIPAR, I Ketut Sutapa, Thursday (Aug 22).

Both chefs, explained Sutapa, provided special training on Chinese cuisines whether they were light meal (dim sum), main dish (Peking duck), or dessert. All ingredients should be prepared by each participant, except for special spices that were hard to find in Bali. “They both taught and brought original spices from China,” he said.

The learning of Chinese cuisine was carried out for 7 days. Every day, they trained 6-7 Chinese cuisines. The subject matter included all creative Chinese cuisines, namely the traditional cuisine processed in modern style, so that it could be enjoyed by people from around the world. “Each day, our students learned 7 types of cuisines, so that within a week they will master 49 types of cuisines,” he said proudly. Sutapa added the training was aimed to determine the acquisition of the students, so that on the last day they would be tested by two chefs. Participants were divided into groups, where each group worked on two types of cuisine. They could freely choose according to the subject matter taught. “This test is intended to measure the student’s acquisition in the cooking lesson,” he said.

According to him, aside from enriching the skill of cooking, the activity was also to respond to the development of Chinese tourists visiting Bali lately. In harmony with the growth of Chinese restaurant, it would be needed skilled cook having the capability of developing Chinese food. “The STIPAR is also working with one of the universities in France and later on will be resumed with Italian chef specialized in learning to cook,” he concluded. (BTN/015)